Archive for the ‘Recipes’ Category

Beck’s Barbecued Onion Meatloaf

September 23, 2013

Meatloaf is a perennial favorite. With Beck’s Barbecued Onions it reaches another level.

This was sent to us by a customer and loyal fan of our pantry products…She wishes to remain anonymous, and after trying her meatloaf we can see why.  She might have a crowd outside her house if we revealed her identity.

Desperation often leads to discovery, as is the case with this recipe.  I was planning to make meatloaf for my family’s dinner, but learned rather late in the process that we were out of the onions, carrots, and celery that I usually saute and blend with the meat.  Determined to avoid an evening shop, and short on time if meatloaf tartare was not to be our dinner, I began to search the cupboards.  Thank you Beck’s;  your Barbecued Onion Relish saved the dinner and the day.  Here’s how:

BBQ Onion Meatloaf

1 1/2 lbs 85% lean ground beef

1 jar Beck’s Barbecued Onion Relish, 3/4 jar for blending w/ meat, remaining for topping/garnish

2 eggs

3/4 cup seasoned bread crumbs

2 TBSP Worcestershire Sauce

1/2 tsp salt

1/4 cup ketchup

Heat oven to 375.  Thoroughly mix all ingredient except ketchup and 1/4 jar bbq onions.  Shape meatloaf into oblong rectangle in baking pan and top with ketchup.  Bake 45-50 mins til cooked through.  During last 5 minutes of cooking, top with remaining bbq onions if desired.  Let sit for 5 minutes after removing from oven.  Serve and enjoy.    Never bother chopping onions, carrots and celery for meatloaf again!

Reveillon Recipe — Daube Glacee

December 11, 2012

daube glaceeRéveillon (“awakening”) is a dinner held on the evenings preceding Christmas Day and New Year’s Day. It is so named because participants stay awake well past midnight. The tradition is still observed in New Orleans. Try Daube Glacee (Terrene of Beef Shortribs), courtesy of Chef John Besh, with a twist from Beck’s.

Ingredients:

• Four pounds boneless beef short ribs, cut into 2-inch cubes
• Beck’s Devil Dust
• One-quarter cup sugar
• Salt
• Freshly ground black pepper
• One Quarter cup canola oil
• Two large onions, diced
• One stalk celery, diced
• Three cloves garlic, minced
• One carrot, peeled and diced
• Two cups red wine
• Two bay leaves
• One cup canned chopped tomatoes
• Two cups Basic Veal Stock
• Two ounces dried mushrooms, softened in warm water and minced
• Leaves from 3 sprigs fresh thyme
• One envelope gelatin
• Pickles

Method:

Season the short ribs with the Beck’s Devil Dust, sugar, salt, and pepper. Heat the canola oil in a large heavy pot over high heat. Add the meat; several pieces at a time, taking care not to crowd the pot, as crowding will prevent the meat from browning. Turn the meat often, carefully allowing each piece to brown before transferring it from the pot to a platter.

When all the beef has browned and has been removed from the pot, add the onions, celery, garlic, and carrots. Stirring constantly, allow the vegetables to cook until the onions become mahogany in color, about 20 minutesReturn the beef to the pot. Then add the wine, bay leaves, tomatoes, Veal Stock, mushrooms, and thyme. Bring to a boil, then reduce the heat to low, cover, and cook until the beef is fork tender, about 2 hours.

Once the beef is cooked, remove from the stove, discard the bay leaves, and skim off any fat floating on the surface. Season the daube with salt and pepper. If serving the daube hot, serve it over rice, pasta, or potatoes.

To serve the daube as a cold terrine, soften the unflavored gelatin in 2 TBSP cold water in a small bowl, then stir into the hot daube. Let cool to room temperature, then refrigerate in the pot, as it is traditionally done, or transfer the stew to a terrine and refrigerate overnight or until cold and set.

Serves 8 to 10 people.

World’s Biggest Train Wreck Sandwich

June 20, 2012

We set the record yesterday–making our biggest train wreck ever, a 6 foot long sub of Best of Philly sandwich heaven.

We started with a gigantic loaf of hoagie bread…

Then we sauteed steak meat with caramelized onions, salami and andouille sausage and topped it all with American cheese.  While that was cooking up to a delicious blend of spicy goodness, we slathered a healthy dose of our Creole Mayo on the bread. 

And finally, we filled the bread with the steak mixture, closed it up and sliced it up for all to enjoy. And no, there was not a piece left.

Missed it? Come on into Beck’s for a regular sized version of this Best of Philly winning sandwich!

Creole Turkey Reuben Recipe

April 10, 2012

Sent in by a customer:  Creole Turkey Reuben is a delicious way to use Beck’s Creole Mayo.  Yummmm.

Spread two slices of rye (or wheat) bread with Creole Mayo.  Lay them in a lightly oiled skillet, and top with a few slices turkey, swiss cheese, and a scoop of sauerkraut.  Grill until the bread is toasted, the cheese is melted and the fillings are heated through.  Put the sandwich together, and never look at lunch the same way again.

We can barely keep this stuff on the shelves.  Our customers are crazy for our Creole Mayo, and with good reason.  It provides a healthy dose of New Orleans Jazz to every dish it plays with.

Beck’s Cajun Frittata

April 5, 2012

A hearty slice of frittata goes well with Beck's BBQ Relish

 

As seen on FOX this week, here’s Chef Bill’s Cajun Frittata recipe.  Serves 4-6 people, depending on how hungry you are!

Ingredients

  • 2 andouille sausages thinly sliced
  • 1 stick of celery finely chopped
  • 1 small onion finely sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 red and 1 green bell pepper, sliced finely
  • 6 large eggs
  • 2 tablespoons fresh Italian flat parsley, chopped
  • 1/2 teaspoon fresh ground black papper
  • 1/2 tsp of hot sauce (if liked) or a sprinkling of Beck’s Devil Dust
 Directions
  1. Preheat oven to 400 degrees.
  2. Heat the oil in an overproof frypan. Add the andouille and fry until lightly browned. Add peppers, onion and celery and cook until softened. Take pan off stove.
  3. Whisk eggs. Add pepper, hot sauce (if desired) and any other flavorings.
  4. Pour this mixture over andouille/peppers.
  5. Return pan to stove and cook egg mixture until the bottom is firm, but the top is not yet set.
  6. Place the frypan/skillet in the oven and cook until the frittata is set and is turning brown.  
  7. Remove from oven, serve and enjoy.

Try the frittata with a spoonful of Beck’s BBQ Onion Relish…smokin’

Pralines for Pecan Day!

March 24, 2012

Tomorrow is Pecan Day!  In honor of this momentous occasion, we are churning out batches of  Pralines.

In reading up on pecans for this post, we learned some interesting facts:

  • Pecan trees are the only nut tree native to North America.
  • George Washington planted pecan trees at Mt. Vernon.
  • Pecan comes from an Algonquin word that means “any nut requiring a stone to crack”.
  • Pecans are chock-full of anti-oxidants, are thought to be good for the neurological system, and can lower cholesterol.

We sure hope you’ll stop in and try some of our pecan pralines, but if you can’t make it to Reading Terminal Market this weekend, we’ll share our recipe with you:

Louisiana Pecan Pralines

Makes 2 dozen

1 cup light brown sugar

1 cup sugar

1/2 cup evaporated milk

2 TBSP butter

1 TBSP light corn syrup

pinch salt

1 tsp vanilla

1 3/4 cups pecan halves

In saucepan, mix sugars, milk, butter, syrup and salt with wooden spoon.  Cook to softball stage (235 degrees).  Remove from heat and add vanilla and nuts.  Beat til mixture thickens, 1 minute.  Drop by teaspoonfuls onto buttered waxed paper; allow to cool and solidify.

Beck’s Garden District Salad

March 23, 2012

 Image

At La Cucina’s “Girls Night Out” Cajun Cooking Class, Chef Bill Beck shared his tricks of the trade

The Garden District in New Orleans is world famous as an example of Southern architecture.

The District earned its name because of the mansions built in this spot for the wealthy plantation owners: their supersized houses initially featured glorious oversized gardens.

As the City grew during the late 1800s, a number of the owners of these spectacular mansions sold off parcels of their land and smaller Victorian houses were built on the site of these former gardens.

Today, the Garden District is a unique melting pot of architectural styles, characterized by “a mélange of high styles gleaned from not just the Spanish and French, but also from the Italians, the British, and the “Greek Revival.” (for further info, see About.com’s insightful overview on the District’s lineage.)

The food emanating from New Orleans reflects the varied influences that shape and define this unique city – which is what makes the New Orleans cuisine so attractive.

In tribute to this heritage, Chef Bill Beck of Beck’s Cajun Cafe rolled out his Garden District Salad at a recent cooking class held at La Cucina in Reading Terminal Market.  The classes, designated as a “Girls’ Night Out,” focused on Cajun cooking with Chef Bill demonstrating a series of New Orleans small plates, including this Garden District Salad.

The salad is colorful and evocative of sunshine-laden days spent in New Orleans….

Ingredients

(This salad serves 4 people.  Scale up quantities dependent on the size of your dinner party!)

1x jar of marinated artichokes

4 stems of hearts of palm, cut into 1/2 inch rounds

1 red pepper roasted and skin removed, then cut into strips.

Spring mix salad greens

For the vinaigrette dressing

(The recipe below produces approximately 14 oz of dressing.  As the recipe includes raw egg we would not recommend storing the dressing for any length of time.  Use immediately.  If you would like to omit the egg then the dressing will keep for longer, perhaps 2-3 days, in the fridge.

2 tsps of Dijon mustardbsps olive oil

3 cloves of garlic minced

1 egg white

6oz of virgin olive oil

4oz of vegetable oil

2 tbsps of finely minced cloves

2-3 tbsps of water

1 1/2 tbsps of honey

Juice of a lemon

1 1/2 oz Apple Cider

1 1/2 oz Champagne Cider

Salt and pepper to taste

Directions

1. Mix first three ingredients together in a bowl.

2. Slowly add the two types of oil to this mix. Add approx 2oz at a time (Note the virgin olive oil provides a strong flavor.  To balance this out and ensure that the salad is not overwhelmed, Chef Bill prefers to use vegetable oil in tandem with the virgin oil.)

3. Add chives, water – to thin the dressing slightly – and the honey.

4. Add the juice of the lemon and then add the two vinegars a little at a time — to stretch out the dressing.

5. Season with salt and pepper.

6. Toss Spring mix salad in dressing, then add in other prepared salad ingredients (artichokes, pepper, hearts of palm.)

The resulting salad has great texture and crunch.  Enjoy!

Fried Oysters and Chicken Salad at the Reading Terminal Gala

February 25, 2012

We hope to see everyone at the Valentine to the Market Gala tonight!  This is a great party featuring live music, lots of entertainment, plentiful bars, and best of all, food catered by the Reading Terminal Market Merchants.  In case you’re a last minute type, you can  purchase tickets here or even at the door.

We’re all set to go with our Valentine appetizer–a Cajun twist on a Philly Classic:   fried oysters with chicken salad.  It is a valentine party, after all, and you know what they say about oysters…

In case you won’t be there tonight to sample these beauties,  here’s how we make them:

Coat Oysters in  flour seasoned with salt and pepper, then dip in egg and roll in panko.

Fry them in heated oil (peanut, canola, vegetable are fine, avoid olive oil).   Turn oysters til crispy on both sides and fully cooked through.

Drain briefly on paper towels.

Top with a scoop of your favorite chicken salad, a dab of Creole Mayo, and a snip of chive.

Enjoy.

Beck’s Creole Mayo Strikes Again

February 17, 2012

Beck’s Creole Mayonnaise.  We really are having a love affair with this stuff.  Aside from vanilla ice cream, we think it would be great on everything.  We added it to Tuna Tartare for dinner last night and it was a huge hit.  Here’s what we did:

Creole Tuna Tartare

3-4 servings

1 lb top quality tuna (sashimi grade) cut in 1/4 inch dice

3 scallions, chopped

1/4 cup cilantro, chopped

2 TBSPs Beck’s Creole Mayonnaise

1 tsp soy sauce

1/4 tsp Sriracha or other hot sauce

juice of 1 lime

Mix all ingredients and refrigerate at least 30 mins to allow flavors to meld.  Serve on crackers, crostini, or on a bed of lightly dressed baby greens.

Creole Mayo, How Do I Love Thee?

February 6, 2012

Let me count the ways…..

1.  I love you on a sandwich, rustled up quickly in my  kitchen for lunch.

2.  I love you slathered on fish, coated with panko, and baked at 400 degrees for 20 minutes to crunchy, flavorful perfection.

3.  I love you in cole slaw:  chop 1/4 head napa and 1/2 head red cabbage, thinly slice 1/2 a medium onion, chop 1/4 cup fresh cilantro, squeeze juice of 1 lime, add 1 TBSP regular mayo, 1 TBSP sour cream, 1 TBSP Beck’s Creole Mayo, 1 tsp white vinegar, and salt and pepper to taste. 

4.  I love you on a frittata–odd as it sounds, trust me, it’s fantastic.

5.  I love you in crabcakes.

6.  I love you on a pulled pork sandwich.

And that’s just a 6-pack.  Where do YOU put Creole Mayo?  (PG Rated answers only, please.)